Omelette Arnold Bennett

Introduction

History

Omelette Arnold Bennett was created by the famous French chef, Escoffier, for the writer Arnold Bennett. The dish was named after the writer and became a popular choice on the menu at the Savoy Hotel in London. It is said that Arnold Bennett requested a dish that would help him recover from a hangover, and this rich and indulgent omelette was born.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to cook the Finnan haddock before adding it to the omelette to ensure it is fully cooked and flaky.

- Use freshly grated parmesan cheese for the best flavor and texture.

- Be careful not to overcook the omelette under the grill, as it can become dry and rubbery.

Serving Suggestions

Serve the Omelette Arnold Bennett with a side salad or some crusty bread for a complete meal.

Cooking Techniques

Be sure to cook the omelette over low heat to ensure it cooks evenly and doesn't burn.

Ingredient Substitutions

You can use any type of smoked fish in place of the Finnan haddock, such as smoked mackerel or trout.

Make Ahead Tips

This omelette is best served fresh, but you can prepare the haddock and cheese mixture ahead of time to save time.

Presentation Ideas

Garnish the omelette with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Serve the Omelette Arnold Bennett with a glass of champagne or a mimosa for a special brunch treat.

Storage and Reheating Instructions

This omelette is best enjoyed fresh, but you can store any leftovers in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

2g per serving

Fats

25g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is a good source of vitamin D, calcium, and phosphorus from the haddock and cheese.

Alergens

Allergens: Fish, dairy

Summary

This omelette is high in protein and fats, making it a satisfying and indulgent meal.

Summary

Omelette Arnold Bennett is a decadent and flavorful dish that is perfect for a special breakfast or brunch. With its rich and creamy filling of flaked haddock, parmesan cheese, and double cream, this omelette is sure to impress your guests and leave them wanting more.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Omelette Arnold Bennett. It was a chilly autumn evening, and I was browsing through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a faded yellowed piece of paper fell out onto my lap. Curious, I picked it up and saw that it was a handwritten recipe for Omelette Arnold Bennett.

The name intrigued me, as I had never heard of such a dish before. I read through the ingredients and instructions, imagining the flavors and textures that would come together to create this unique omelette. Smoked haddock, creamy béchamel sauce, and fluffy eggs all combined to form a decadent and satisfying meal.

I knew I had to try making it for myself. The next day, I gathered the ingredients and set to work in my kitchen. As I cooked, the aromas of the smoked fish and melted cheese filled the air, creating a warm and comforting atmosphere.

While the omelette was cooking, I thought back to all the recipes I had collected over the years. Some were passed down from my grandmother, others learned from friends and family, and some discovered in cookbooks or on television. Each recipe held a story, a memory of where and how I had learned to make it.

I thought of my grandmother, who had been an excellent cook and had taught me so much about the art of cooking. She had a knack for creating delicious meals out of simple ingredients, and her kitchen was always filled with laughter and love.

I remembered the first time she had taught me how to make a simple omelette, cracking the eggs into a bowl and whisking them until they were light and fluffy. She showed me how to fold the omelette over gently, creating a perfect half-moon shape.

As I flipped the Omelette Arnold Bennett onto a plate and garnished it with a sprinkle of fresh herbs, I felt a sense of pride and accomplishment. The dish looked beautiful, with its golden-brown exterior and creamy filling spilling out from the center.

I sat down at the table and took a bite, savoring the rich and smoky flavors that danced on my palate. The combination of the smoked haddock and velvety béchamel was a match made in culinary heaven, and I knew that this recipe would become a favorite in my repertoire.

As I finished my meal, I thought about all the recipes I had learned over the years and the people who had shared them with me. Each dish held a piece of history, a story that connected me to the past and to the people I loved.

I made a mental note to write down the recipe for Omelette Arnold Bennett, so that I could pass it down to future generations. I wanted my grandchildren to experience the joy of cooking and the connection to family that comes with sharing a meal together.

As I cleaned up the kitchen and put away the cookbook, I felt a sense of contentment and gratitude. Cooking had always been a passion of mine, a way to express myself and show love to those around me. And now, with this new recipe in my collection, I knew that my culinary journey was far from over.

Categories

| Appetizer Recipes | British Appetizers | British Recipes | Cheese Recipes | Double Cream Recipes | Fish Recipes | Haddock Recipes | Parmesan Cheese Recipes |

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